Description
A delicious pie made with fresh peaches and raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced (Choose ripe, in-season peaches for the best flavor.)
- 1 cup fresh raspberries (Use fresh raspberries for optimal taste.)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch (To thicken the filling.)
- 1 teaspoon lemon juice (Enhances the fruit’s flavor.)
- ½ teaspoon cinnamon (Adds warmth to the filling.)
- 1 teaspoon vanilla extract (For added sweetness.)
- 1 prepared pie crust store-bought or homemade (Ensure it fits a 9-inch pie pan.)
- 1 tablespoon butter (Cut into small pieces for topping.)
- 1 egg for egg wash (To achieve a golden crust.)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced peaches and raspberries. Add in the granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Gently toss until the fruit is well-coated, and let the mixture sit for about 10-15 minutes.
- Roll out your prepared pie crust and fit it into a 9-inch pie pan, leaving some overhang.
- Pour the fruit mixture into the prepared pie crust and dot the top with pieces of butter.
- Cover the pie with a lattice crust or another layer, cutting slits for steam to escape.
- Beat the egg and brush it over the crust.
- Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before slicing.
Notes
- This pie is best served fresh and can be stored in the refrigerator for up to 3 days.
- Consider adding a scoop of vanilla ice cream on top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg